Apple-Fennel Quiche with Parmesan
Ingredients
- For the filling
- 1 size Fennel bulb
- 3 Apple
- For the crust
- 220 grams Pastry flour
- 100 grams Quark
- 125 grams butter
- 1 pinch salt
- For the egg filling
- 250 milliliters Whipped cream
- 150 grams Crème fraiche
- 3 eggs
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 100 grams freshly grated Parmesan
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the filling: Rinse the fennel, cut into quarters and the cut out the tough core. Slice the fennel into thin strips.
Peel the apples, cut into quarters, remove the seeds and slice lengthwise into thin slices. Immediately drizzle with lemon juice.
For the crust: Combine the flour, cottage cheese, butter and salt and knead to form a smooth dough.
Roll out the dough thinly, line a greased pie plate with the dough and press the bottom and sides. Trim or fold over any excess dough so that you have a 2 cm (3/4 inch) high edge.
For the egg filling: Whisk together the heavy cream, crème fraîche and eggs and season well with salt, pepper and nutmeg. Distribute the apples and fennel slices on the base of the crust and pour the egg mixture over them. Sprinkle with the parmesan and bake on the middle rack of the preheated oven for about 40 minutes until golden brown. To serve, cool slightly and cut into pieces.
